I blend a ripe banana with milk, vanilla, and a touch of salt, then pour it over ice and freshly made espresso. The result is a naturally sweet, creamy latte with just a hint of fruitiness. It’s the perfect balance between a smoothie and a coffee drink, offering both refreshment and a gentle caffeine boost without needing syrups or added sugars.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and doesn’t require any fancy ingredients or tools. The banana provides natural sweetness and creaminess, so I don’t have to add sugar or creamer. It’s easy to customize based on what I have in the kitchen, and it works both as a cool iced drink or a warm cozy latte. Whether I’m on the go or just want a quick morning pick-me-up, this latte checks every box.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ripe banana (medium size, with brown spots for best sweetness)

• 12 ounces milk of choice (dairy, almond, oat, soy, or coconut all work well)

• ½ teaspoon pure vanilla extract

• 1 pinch of salt

• 1–2 teaspoons maple syrup, honey, or 1 pitted Medjool date (optional, depending on banana ripeness)

• 1 shot of espresso or ¼ to ½ cup strong coffee

• Ice cubes (for iced version)

Directions

1. I add the banana, milk, vanilla extract, and a pinch of salt to a blender.

2. I blend everything until the mixture is completely smooth and frothy.

3. If my banana isn’t very sweet, I add a little maple syrup, honey, or a pitted date and blend again.

4. I make a shot of espresso or prepare strong coffee, then let it cool slightly.

5. For the iced version, I fill a glass with ice and pour in the coffee.

6. I pour the banana milk mixture over the coffee and give it a gentle stir before sipping.

7. For a warm version, I skip the ice and heat the banana milk gently on the stove, then combine it with freshly made coffee or espresso in a mug.

Servings And Timing

• Servings: 1 large latte

• Prep Time: 5 minutes

• Total Time: 10 minutes

Variations

• I switch to oat, almond, or coconut milk when I want a dairy-free option.

• I add a pinch of cinnamon or nutmeg for a warm spice twist.

• When I’m in the mood for something more indulgent, I add a drizzle of caramel or a dollop of whipped cream.

• I use decaf coffee for an evening treat without the caffeine.

• For extra protein, I sometimes blend in a scoop of vanilla protein powder.

Storage/Reheating

This latte is best enjoyed fresh, especially because the banana can oxidize and change texture if stored too long. If I absolutely need to make it ahead, I store the banana milk mixture in the fridge for up to 24 hours in a sealed container, then shake or stir it well before using. For a warm version, I reheat the banana milk on the stovetop over low heat, stirring gently to avoid separation.

FAQs

Can I Make This Without A Blender?

Yes, but I’ll need to mash the banana very thoroughly and mix it with milk using a whisk or milk frother. The texture may not be as smooth, but it still works.

What If I Don’t Have Espresso?

I use strong coffee or cold coffee instead. Just make sure it’s concentrated so it doesn’t get watered down when poured over ice.

Is This Drink Sweet Enough Without Extra Sugar?

If my banana is very ripe, I usually don’t need to add anything. For less ripe bananas, a little maple syrup or a date helps balance the flavors.

Can I Use Frozen Bananas?

Absolutely. I let the banana thaw slightly before blending, or blend it frozen for an extra cold and thick texture.

Does This Taste Like A Smoothie?

It has a creamy smoothie-like texture but tastes more like a lightly sweetened latte. The banana is subtle and blends beautifully with the coffee flavor.

Conclusion

This banana milk latte is one of my favorite ways to change up my daily coffee routine. It’s naturally sweet, refreshing, and easy to make with pantry staples. Whether I serve it iced or hot, I always enjoy the comforting blend of fruit and coffee in every sip.